How to make it

Place caramels and evaporated milk in small saucepan over low heat. Stir and cook until caramels melt 4-5 minutes. Cover to keep warm and set pan aside.

Place cake mix, water, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Increase mixer speed to medium and beat 2 minutes more. Pour half of the batter into prepared pan, smoothing batter.

Bake cake until it begins to puff around the edges but the center is still soft, 13-15 minutes. Remove the pan from the oven, but leave the oven on.

Pour caramel mixture over the cake and spread it out to the edges of the pan with rubber spatula. Sprinkle top with 1 cup chocolate chips and 1 cup of pecans. Pour remaining cake batter evenly over top and carefully spread it out to the edges of the pan with rubber spatula. Place in oven.

Bake cake 35-40 minutes or until sides just begin to pull away from sides of pan. Remove from oven but leave oven on. Cool on wire rack.

Melt the remaining 1 cup chocolate chips in small saucepan over low hear until melted and smooth. Spread the mixture over the cake with a rubber spatula, and then sprinkle the toasted pecans over the chocolate glaze. Allow cake to cool 20 minutes before slicing.

Store cake at room temperature up to 5 days, 1 week in refrigerator or up to 6 months in freezer.